The food service field offers three main areas of employment: cooking, baking and serving.  Cooks prepare and season foods such as soups, meats, vegetables and desserts.  Bakers prepare breads, rolls, pies, cakes, cookies and pastries.  Service personnel present customers with menus, answer questions, make suggestions, take orders and serve foods.  Applicants for this course must have completed ninth grade.  During this three year program, students receive specialized instruction in cooking, baking and serving.  The students work in a modern restaurant in the school where they prepare and serve foods to the teachers.  Students have the opportunity to participate in Tech Prep and Work Based Learning electives that include: Job Shadowing, Student Apprenticeship, Unpaid Internship and Cooperative Education.

BASIC FOOD SERVICE FUNDAMENTALS ~ 1.5cr
Shop  safety, sanitation, cleaning standards, food borne illnesses, as well as an assortment of career related information will be covered.  Proper handling and storage, identification of food products and basic kitchen preparations will also be covered.

FUNDAMENTALS OF RESTAURANT PRACTICE ~ 1.5cr
Instruction on the proper use of tools and equipment used in a commercial kitchen.  Soups, stock and pasta preparation.  Skills necessary to follow and adjust recipes as well as teach the use of these recipes in baking cookies, quick breads, cakes and pies will also be covered.

COOKING FUNDAMENTALS ~ 1.5cr
Sauces, seasoning techniques and specialty bake shop items.  Food service calculations.

FUNDAMENTALS OF RESTAURANT PRACTICE III ~ 1.5cr
Advanced cooking techniques, hors d'oeuvres, force meats and world cuisine.